Edna Lewis’s Corn Muffins Recipe (2024)

Praise Jesus, this is real cornbread! So tired of people using sugar and white flour and calling it cornbread.

are you sure these measurements are correct? I 1/2 cups corn flour seems right ... I just made this with 2 1/2 and it was all wrong.

I made these twice, the second time with honest to goodness corn flour from Bob's Red Mill. Great muffins. The recipe measurements seem right.

Like Islay, mine didn’t rise and get domed like a normal muffin. But I have a feeling that’s by design? It would be helpful toknow. They’re very buttery tasting and the flavor was delicious—I had been searching for a recipe with all cornmeal (and no sugar was a plus).

Delicious, moist corn muffins. Being out of buttermilk, I soured 2% milk with vinegar(have also used lemon) about a T/cup. Used Stone ground yellow corn meal. One time cut the recipe in 1/2 for 6 muffins and they came out just as good. Appreciated muffins being gluten free and tasting fabulous. Loved the poached spiced pears as well.

Delicious!

Used 480 g buttermilk; 2 cups medium grind cornmeal.

Got some corn flour from a local purveyor and found this recipe to use it. Have made it several times and have used baking cup liners after the first time, which has worked great.

Bake 12-14 minutes for mini muffins!

Well, I’m a Southern girl in LA, so I usually have both corn flour & corn meal in my pantry. Today my pantry failed me - 1-1/2 C corn flower & no corn meal. But what did I have plenty of? Grits! So I ground a cup of grits in my Mini-prep and sifted in with all the other dry ingredients. Reduced buttermilk to 2C. Worked very well - a tiny bit more “grit” that I bet Edna’s muffins had, but totally moist & delicious.

Cornflour ground by a local organic farm weighs 240 grams or 48 grams per half cup

My new cornbread recipe! Will make again and again.

can I use regular milk. I am not a fan of buttermilk? thank you

Once I didn't have cornmeal so I used polenta. It was the best corn bread I ever had. Nice grainy texture.

Can this be baked in cast iron skillet, not muffin tin, with no alterations? Love the sound of this!

Made this for Easter Sunday, and will make many times in the future. Absolutely delicious, amazing corn flavor, and could not be easier. They keep beautifully, as well -- the leftover muffins were just as tender on Day 2 or 3 as they were right out of the oven.

Am a missionary in CapHaitian, Haiti; everything is from scratch. Used DR cornmeal flour and full cream powdered milk w vinegar to make buttermilk. They r perfect! Great recipe.

Bake 12-14 minutes for mini muffins!

I have made the corn muffins twice. Halved the recipe and it made 6 plus muffins. The only different thing I did to the recipe was add the whole amount of butter versus half. They turned out perfect. We even had leftovers for the next morning. Made spicy county sausage patty sandwiches with the corn muffins. Really tasty.

Had some buttermilk so looked for a recipe to use it. Tasted like cardboard. Sorry. Being honest. First thing I ever made that I am dumping.

Made as written, using equal parts locally grown/milled corn + Bob's Red Mill polenta. I used a 10" cast iron pan instead of a muffin tin - came out nicely browned around the edges at 20 minutes. No sugar means the flavor is all about the corn. Delish!

Love this recipe, though I have ended up using more (all 4 TBS) melted butter and using a separate blob of butter for the pan. My favorite accompaniment to mildly spicy (berber, cayenne) vegetarian chili, perfect comfort food.

Followed instructions exactly and it was perfect! So excited to keep making these.

A unique and wholesome corn bread with no sugar.